Low Carb Pistachio Cannoli
Delight your taste buds with this irresistible Low Carb Pistachio Cannoli recipe—a healthier take on the classic Italian dessert that doesn't skimp on flavor or indulgence. Perfect for those following a low-carb lifestyle, these charming cannoli feature almond and coconut flour shells that are baked to golden perfection and filled with a luscious, creamy pistachio ricotta mascarpone blend. Sweetened with erythritol and infused with pistachio extract and a hint of lemon zest, the filling offers a delicate balance of nutty and citrusy notes. Whipped heavy cream adds an airy texture to this refined treat, while ground pistachios provide a delightful crunch. Simple to prepare in under an hour, these keto-friendly cannoli are ideal for special occasions or a guilt-free dessert. Serve them chilled for the ultimate bite-sized indulgence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 large Egg
- 2 tablespoons Unsalted butter
- 1 tablespoon Powdered erythritol
- 1 teaspoon Vanilla extract
- 1 cup Ricotta cheese
- 1 cup Mascarpone cheese
- 1 cup Ground pistachios
- 3 tablespoons Granulated erythritol
- 1 teaspoon Lemon zest
- 0.5 teaspoon Pistachio extract
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, coconut flour, and powdered erythritol.
In a separate small bowl, beat the egg and mix in melted butter and vanilla extract.
Combine the wet ingredients with the dry ingredients and mix until a dough forms.
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into a disk shape. Gently shape each disk into a small cylinder around a metal or wooden cannoli form or foil.
Place the cannoli shells on the prepared baking sheet and bake for 10-12 minutes or until they turn a light golden brown.
Remove the shells from the oven and let them cool slightly before carefully lifting them off the forms.
For the filling, beat together ricotta cheese, mascarpone cheese, granulated erythritol, and pistachio extract until smooth.
Fold the ground pistachios and lemon zest into the cheese mixture.
In a separate bowl, whip the heavy cream until it forms stiff peaks, and then gently fold it into the cheese mixture.
Once the cannoli shells have cooled completely, use a piping bag to fill each shell with the pistachio filling.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.2 g | 349% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 806 mg | 268% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 13.3 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1718 mg | 132% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
